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St. Patty's Day on a Bun

Prepare your belly for green beer with a wonderfully weird Irish-themed burger, courtesy of Smashburger founder Tom Ryan.

Photo by Adam Larkey

The Emerald Isle Double Burger

1 lb. Certified Angus Beef ground chuck, 80 percent lean
2 Tbs. Irish butter, frozen and grated, plus extra for sautéing
1 cup each sliced crimini mushrooms, yellow onion, and leeks
1 cup each white cabbage and red cabbage, shredded
2 cups Guinness stout
3 Tbs. sugar
1/4 cup each, Kerrygold Cashel Blue and Irish Whiskey cheese
Potato roll or brioche bun

1. Separate ground chuck into two portions and roll together with frozen and grated butter, about ½ oz. into every 7½ oz. of meat. Form into patties. Chill.
2. Melt remaining butter in a pan over medium heat; sauté leeks, onion, and mushrooms till they turn a caramel color. Season with salt and pepper.
3. Do a quick sauté of the cabbages for a little crunch, then add to the veggie mixture.
4. In a pot, combine the Guinness and sugar and boil until it reduces. Add the reduction, a cup at a time, to the vegetable mixture until all liquid is ab­sorbed. Add Irish Whiskey cheese on top, lower heat, and cook until the cheese is melted. Remove from heat and set aside.
5. Sear the patties outside on the grill or indoors in a cast-iron skillet until cooked to desired temp.
6. Slice the roll. Place a few small slices of onion and cabbage on the top piece, and put in oven until toasted. 
7. Butter the bun and place the two patties into it with Cashel Blue cheese in between. Add the vegetable and cheese mixture and top with the other half of the bun.
8. Wash it down with Guinness, Jameson, or any type of green liquid for a more or less authentic St. Patty’s meal!

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